Chinese hamburger is a popular snack in northwest China, and bacon is a kind of pushi meat cooked in a pot. But it is crisp and rotten, fresh and long-lasting, ruddy in color, fragrant in smell, soft and waxy in meat, dense and mellow, and melts in the mouth. Known as "fat meat is not greasy to eat, and lean meat is oily and residue-free", it is unique to use Baiji steamed buns to sandwich bacon, commonly known as bacon steamed buns.
The basic production process is as follows: wash the moderately fat fresh pork with cold water, cut it into strips of 1-2 kg, put it into the soup pot, add a proper amount of cold water, salt, cooking wine, sugar, star anise, cinnamon, pepper, clove and other condiments (packed with coarse cloth), and press the iron grate. When eating, cut the wax juice into small amounts and put it in the freshly baked Baiji buns. At this time, the steamed bread is crispy and delicious, with endless aftertaste. Rich in protein and fat, eating with Baiji steamed buns can also increase the carbohydrate content.
Chinese hamburger is called Baiji steamed bun. After baking, the skin is loose and loose, commonly known as "double skin". Its skin is thin and brittle, and its heart is soft. Among them, meat is pork cooked with various seasonings, and finally, "fat meat is not greasy to eat, and lean meat can't be all oil".
Lazy meat+Baijimo = Chinese hamburger
First of all, bacon
Material preparation:
Meat: 500 grams of pork belly with skin (can be made into 5 pieces), soaked in cold water for one hour, drained of blood, and washed for later use.
A packet of aniseed (cinnamon, star anise, fragrant leaves, a little fennel, a small piece of dried tangerine peel, cardamom, tsaoko and pepper), 8 crystal sugar,
A section of scallion, 4 slices of ginger, 3 tbsps of cooking wine, 2 tbsps of soy sauce, 3 tbsps of soy sauce, appropriate amount of broth or boiled water (whichever is just over the meat), and appropriate amount of salt.
Exercise:
Add seasoning to the stock, cover it with high fire, and boil it until it boils. Add the washed meat, bring to a boil, skim the froth and season with salt.
Turn off the fire and keep the water boiling for 5 hours, basically achieving the goal of "fat meat is not greasy after eating, lean meat is full of oil without residue after eating, meat will rot without biting, and the aftertaste will be long after eating".
Second, Baiji steamed bun
Ingredients: common flour (VI) 3 cups, dry yeast 1.5 teaspoon, warm water about 1.5 cups, baking powder 1 teaspoon.
Exercise:
1. Boil the yeast with warm water and slowly pour it into 2.5 cups of flour. Knead by hand into smooth dough with moderate hardness.
2. Cover or cover with plastic wrap, put it in a warm place and ferment it for about 1 hour (shorter in summer) to twice its original size. The noodles made should be honeycomb-shaped.
3. Add baking powder and the remaining flour (a little) to the dough and continue to knead until the dough becomes hard. Not all the flour has been added. Cover with plastic wrap and wake for 10 minutes.
4. Divide the dough into six parts, roll each part into dough, then roll it into cakes, and leave it for another 5 minutes.
5. Bake in an oil-free pan over medium heat (the authentic one seems to be half-cooked, and then bake in a 350C oven for 5- 10 minutes, which will make it crispy outside and soft inside). As long as the heat is increased when it is almost ready, and the cake is slightly burnt, it will also have the effect of crispy outside and soft inside.
6. Finally, the Chinese hamburger is steamed. Chop the bacon, chop it, and add the preserved soup and favorite garlic sprouts, green peppers, coriander, etc. Cut as much as possible.
7. Finally, put the meat into the freshly baked Baiji steamed bun to eat!
Authentic bacon is ruddy in color, soft and mellow, fat but not greasy, lean meat is full of oil, and it is delicious with hot steamed bread. People praised it as: "Fat meat is not greasy, and lean meat can't be full of oil." You don't have to bite your teeth to rot, and the fragrance will last for a long time after eating. "
The origin of Chinese hamburger
According to historical records, bacon was called "cold meat" during the Warring States period. At that time, South Korea, which was located in the triangle of Qin, Jin and Henan, could already make bacon. After Qin destroyed Korea, the production technology was introduced to Chang 'an. The restaurant in Wenchang Men Site ruins is called Qinyu Chinese hamburger, which means it is an authentic famous bacon shop. The practice of bacon is: choose the best hard gluten meat and cook it with more than 20 kinds of seasoning soup, such as salt, ginger, onion, apple, nutmeg, clove, loquat, cinnamon, ice particles and big incense. Soup is cooked with old soup handed down from generation to generation, with little water added. Fan Ji's bacon is very famous, which is closely related to the preserved soup with a history of nearly 80 years. It is said that it was bought from Bi Renyi's workshop, a hawker in the Qing Dynasty. The soup stock of Bi Renyi's workshop was handed down by his great-grandfather. Of course, firefighters also need special attention. Authentic bacon is ruddy in color, tender and mellow, fat but not greasy, and lean meat is full of oil. It is delicious with hot steamed bread.
Chinese hamburger is a famous snack in Xi, Shaanxi. Founded by Fan Fengxiang and his son on 1925. It has a history of 70 years. 1989 participated in the "Golden Top Award" selection activity of the Ministry of Commerce and was rated as an excellent product. Bacon is a kind of common meat cooked in a pot, but it is crisp and rotten than ordinary sauce meat and tastes fresh and long. Because of the exquisite selection of materials, comprehensive seasoning and the use of soup stock, bacon is different and has obvious characteristics. People praised it as: "Fat meat is not greasy, and lean meat can't be full of oil." You don't have to bite your teeth to rot, and the fragrance will last for a long time after eating. "
Chinese hamburger and Shaanxi culture
A long history has won a good reputation. Chinese hamburger with bacon sauce and its related series of foods have won the favor of several generations of customers and have countless customer groups. It has become a famous snack leader in the historical and cultural city of Xi. People vividly compared him to "China's hamburger", and in 2002 he was named "China's Time-honored Brand" by Shaanxi Commercial Federation. The bacon produced was rated as "Shaanxi Commercial Famous Brand Commodity". At the same time, it was awarded "Top Ten Brands Concerned by Consumers in Shaanxi Catering Industry" by Shaanxi Consumers Association.
Lazy meat was called "cold meat" in the Warring States period. "Cold" is the fallacy of "Korea", which refers to Korea. At that time, Korea was located at the junction of Qin, Jin and Henan, and its bacon was famous far and wide. After Qin destroyed Korea, the law of "Korean meat" was introduced to Chang 'an. To cook bacon, you should choose the best ribs, and add salt, ginger, cinnamon, clove, cardamom, big incense and more than 20 kinds of seasonings to cook. Simmer the soup stock with less water. Now the most famous bacon in Xi 'an is Fan Ji bacon, which has a history of nearly a hundred years. The meat is exquisite, the seasoning is complete and the heat is unique, so the color is ruddy, soft and mellow. The eater has the reputation of "fat meat is not greasy after eating, lean meat is full of oil and no residue, meat is rotten and toothless, and it stays fragrant for a long time after eating".
Chinese hamburger combines bacon and Baiji steamed buns into one, which set each other off and make their own tastes to the extreme. Steamed bread is fragrant and crisp, with endless aftertaste. Laoshan loves it. Living in Chang 'an, you can see it everywhere, and you can't feel its value; When people are in a foreign land, the most fascinating thing is this delicious Chinese hamburger.
Baijimo originated in Xianyang. Knead it into a cake with good flour, bake it slightly on an iron pan, put it horizontally in the furnace, bake it on the iron pan with charcoal fire, turn it slightly, and both sides are crisp and yellowish. It is a rare realm to be crisp outside and tender inside. Top-grade Baiji steamed buns are well kneaded and cooked just right. The finished Baiji steamed bun is shaped like an iron hoop with a tiger's back and a chrysanthemum's heart, with a thin skin and a soft heart. You can eat it alone, and it tastes better with bacon.
You can eat bacon alone, eat with wine and mix noodles with it. Another famous snack in Xi 'an, "Fried Noodles with Bacon", is like this. However, if you really want to appreciate its flavor, it's best to eat it with hot white steamed bread that has just been baked. This is the so-called "China steamed buns". Guanzhong people are also good at eating noodles. This kind of Baiji steamed bread is made of half-cooked noodles, kneaded into cakes and baked in the oven. Because of the special technique used in making the cake, it is naturally divided into two parts by gently cutting it with a knife. Just chop the bacon and fill it in. Nowadays, people in cities and towns don't like to eat fat meat, but this kind of meat is fat but not greasy, thin and residue-free, and is deeply loved by foodies. There are also three kinds of meat used in Chinese hamburger, pure thin, fat thin and fat skin. As long as the seller looks at which one you want by name, he will know the history and eating method of Chinese hamburger. General young people, mostly women, like to eat pure thin; Some people who have eaten steamed stuffed buns for many years should be fat and thin, and this thing needs to be fat and thin to be fragrant; Hard-core diners want to eat fat skin, as the name implies, that is, skin and a little fat below it, fat but not greasy, sticky and slippery, which is a fine product in bacon.
There are Chinese buns in the streets of Xi 'an. Have a bite of Baiji steamed bun with crispy skin and soft inside. It is a little happiness in life that I can't help drooling when I see the tempting taste of delicious bacon and steamed buns.
It is often seen that when diners eat Chinese buns, they eat them upright and drip all over their hands. Unfortunately, the gravy smells delicious. The authentic posture of eating meat buns is to hold the buns horizontally and bite them from both sides. Take the steamed bread horizontally, so that the marinated gravy can be fully immersed in the steamed bread and will not flow out; If you bite from the middle of the steamed bun, bacon will be squeezed out from both sides. There is a word in Shaanxi called "solid", which means posturing. China is the hometown of tea. People in China like to drink fresh green tea, which is fragrant, fresh and pleasant. Oriental people drink semi-fermented oolong tea, because it is rare, so they invented the posturing tea ceremony; Westerners still have a long way to go. All they need is fermented black tea, lemon juice and sugar cubes. In the eyes of the old Chinese fir, is this "grasping the potential" or "the potential of a stupid dog catching a wolf dog"? Pay attention to eating Chinese buns, not for "imposing manner", but to enjoy this delicious food correctly. Everywhere you go, you are new to new things, do as the Romans do, and pay attention to asking questions. This will not only increase your experience, but also experience the local customs.
Eat meat buns, you can choose your own bacon fat and thin. A friend knows psychology very well. It is said that people's different personalities can be seen from the choice of bacon:
Choose fat and thin. In Xi 'an dialect, "chubby and thin" is an ordinary person with integrity and moderation.
People who choose "pure fat" are emotional, fond of fantasy and easily excited;
People who choose "pure thinness" are practical, calm and clear-cut;
People who choose to add a spoonful of broth to meat are good at calculation and suitable for financial management and negotiation;
Choose "high quality", that is, people with double meat pay attention to the quality of life and know how to be kind to themselves;
People who choose to buy Baiji buns alone have ideals and opinions and are not easily influenced.
It is clearly a "meat steamed stuffed bun", but it insists on saying "meat steamed stuffed bun". The local school leisure has also developed the origin of the name "meat in steamed buns", which shows that the initiator is committed to highlighting meat. The beauty of meat flavor has been passed down for thousands of years, which proves the great power of "food is the most important thing for the people" and "passing on history with meat".
Nowadays, people in cities and towns don't like to eat fat. Butchers always try their best to buy lean meat through the back door, but this kind of meat is fat but not greasy, thin and slag-free, and is deeply loved by foodies. Therefore, there have been many city operators in recent years, and shops can be seen everywhere in the streets and alleys.
[Common problems and solutions of Chinese hamburger]
Meat and soup are not strong.
Strictly follow the recipe: do not buy fake materials, inferior materials or materials that have been stored for too long; Store spices in a cool and sealed place: when using spices, don't powder them. A pack can cook about 200 Jin of meat. Change the package in time, and don't add too much water to the new soup.
2. What is the meat yield of bacon? How many buns can I add to a catty? How many buns can a bag of noodles make?
Generally speaking, 6-7 pieces of bacon can be produced per catty of raw meat, which is slightly different according to the degree of fat and thin meat. Lean meat is cooked hard and the meat yield is high.
How many steamed buns to play and how many steamed buns to clip are completely controlled according to the sales volume, and considering the local price of meat noodles, under normal circumstances, 50% gross profit is more reasonable.
Take the price in 3 yuan as an example: meat is packed with 6 steamed buns per catty 12 yuan, so the meat cost is 1.30 yuan, each steamed bun has 50 kg of 55 yuan and each bag has 300 steamed buns, so the noodle cost is 0.20 yuan per steamed bun, totaling 1.30+0.20 = 65430.
3: What should I do if my face doesn't rise? What if I send it?
If the dough doesn't rise, you can try several kinds of dough, preferably new dough to dry. In winter, dough should be fermented in a mild place. When kneading dough every day, the fermented dough should be fully kneaded with warm water, the dough should not be too soft, and the shovel should be fully preheated.
Adding flour to the dough makes the alkaline dough soft. In summer, dough is made quickly. Be careful not to make too much dough at once. Steamed bread made of cooked dough will be sour, steamed bread will turn yellow if alkali is added too much, and steamed bread with uneven alkali rubbing will be bitter.
4: Is it better to use steel and carbon for the furnace or hang a carbon furnace?
The traditional hanging charcoal stove is used to make steamed buns, and the steel charcoal stove is designed for places where charcoal is lacking. These two kinds of stoves have their own advantages and disadvantages.
Charcoal stove has strong vitality, good expansibility, good taste and strong ornamental value, but it is dusty and its continuous vitality is not strong. The operation is inconvenient and the cost of charcoal is high, about 20-30 yuan per day.
The steel-carbon furnace has the advantages of stable vitality, less dust, simple operation and low cost, and only needs 6 yuan every day. Now most of them use steel-carbon furnaces.
5: What food can Chinese hamburger be sold with?
Chinese hamburger tastes delicious and can be sold alone or with soup. Generally, cold rice noodles and porridge (red beans and black rice) are served in spring and summer, and rice noodles, vermicelli, laver vermicelli soup and chaos are served in autumn and winter.